Atlantic Dry Mead Poached ApricotsPouring a little mead sauce over each apricot and serving with a mint leaf and ice cream makes for a fabulous dessert.
- 12 apricots
- 200ml Kinsale Atlantic Dry Mead
- 2 tablespoons of honey to taste
- Vanilla pod or 1/2tsp vanilla essence
- 4 cardamom pods, slit down the side
Pour the mead in a large saucepan with the honey.
Heat gently and stir until the honey has dissolved.
Peel and cut the apricots in half and remove the stone.
Put the apricots, vanilla pod and cardamom into the pan, cover and bring to the boil. Reduce the heat and simmer for 15 minutes until tender.
Remove the apricots with a slotted spoon and place in a serving dish.
Remove the vanilla pod and cardamom and boil the remaining liquid until reduced and slightly syrupy.
Serve with creme fraiche or vanilla ice cream.
Created by Marjorie Morrow-Nolan and shared with Katia at Proper Foods.